Description
A hearty and flavorful chili recipe from The Pioneer Woman, perfect for a crowd.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 2 bell peppers, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced red onion
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the crushed tomatoes, kidney beans, pinto beans, black beans, and diced tomatoes with green chilies.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. For best flavor, simmer for 2-3 hours.
- Serve hot with your favorite toppings.
Notes
- This recipe can easily be made in a slow cooker. Brown the beef and sauté the vegetables first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Adjust the chili powder and other seasonings to your preference.
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño pepper.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American